The ultimate Pinoy comfort food, Kare-kare is a dish comprised of beef chunks, tripe (twalya) and tail (buntot) with crunchy bok choy (petchay) and soft eggplant, stewed to perfection in peanut sauce. Cooking this lovely dish this takes a great deal of patience, but is well worth the wait when one bites into its tender, juicy, beefy goodness!
Ingredients?! What ingredients?
- 1 kilo of beef (sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
- 1 cup of peanut butter
- ¼ cup grounded toasted rice
- ½ cup cooked anchovies (bagoong alamang)
- 2 pieces onions, diced
- 2 heads of garlic, minced
- 4 tablespoons atsuete oil
- 4 pieces eggplant, sliced 1 inch thick
- 1 bundle bok choy (Chinese pechay ) cut to 2″ long
- 1 banana bud, cut similar to eggplant slices, blanch in boiling water
- 4 tablespoons oil
- salt and pepper to taste
I’m staaaarving, tell me how, NOW!
- In a stock pot, boil beef, tripe and oxtails in water for an hour or until the meat is tender. Strain and keep the stock.
- In a big pan or wok, heat oil and atsuete oil.
- Sauté garlic, onions until light brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Add salt and pepper to taste.
- Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
Ready, Set, PAKALS!